Food Research International, 0963-9969

Journal

Publications

  1. Article › Research › Not peer-reviewed
  2. Published

    Flow induced fibre alignment in mycoprotein paste

    Taghi Miri, Mostafa Barigou, Peter Fryer & Philip Cox, 1 Dec 2005, In: Food Research International. 38, p. 1151-1160 10 p.

    Research output: Contribution to journalArticle

  3. Published
  4. Published

    X-ray micro-computed tomography of cellular food products

    Khai Lim & Mostafa Barigou, 1 Jan 2004, In: Food Research International. 37, 10, p. 1001-1012 12 p.

    Research output: Contribution to journalArticle

  5. Article › Research › Peer-reviewed
  6. E-pub ahead of print

    Do oil-in-water (o/w) nano-emulsions have an effect on survival and growth of bacteria?

    Kostas Gkatzionis, Hani El Kadri & Tim Overton, 6 Sep 2017, (E-pub ahead of print) In: Food Research International.

    Research output: Contribution to journalArticlepeer-review

  7. Published

    Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions

    Edward Pelan, 1 Aug 2013, In: Food Research International. 53, 1, p. 342-351 10 p.

    Research output: Contribution to journalArticlepeer-review

  8. Published

    Electrospinning of ethyl cellulose fibres with glass and steel needle configurations

    Edward Pelan, 1 Dec 2013, In: Food Research International. 54, 2, p. 1761-1772 12 p.

    Research output: Contribution to journalArticlepeer-review

  9. Published

    Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes

    Serafim Bakalis, 1 May 2018, In: Food Research International. 107, p. 360-370

    Research output: Contribution to journalArticlepeer-review

  10. E-pub ahead of print

    Incorporation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model

    Kostas Gkatzionis, 18 Aug 2017, (E-pub ahead of print) In: Food Research International.

    Research output: Contribution to journalArticlepeer-review

  11. Published
  12. Published

    Spinach leaf and chloroplast lipid: a natural rheology modifier for chocolate?

    Bettina Wolf, Jul 2020, In: Food Research International. 133, p. 1-13 13 p., 109193.

    Research output: Contribution to journalArticlepeer-review

  13. Published
  14. Review article › Research › Peer-reviewed
  15. Published

    Soy sauce fermentation: microorganisms, aroma formation, and process modification

    Kostas Gkatzionis, 1 Jun 2019, In: Food Research International. 120, p. 364-374

    Research output: Contribution to journalReview articlepeer-review